Chocolate Macaron

With Femmes de Virunga Chef’s chocolate buttons

Strong Dark Milk Chocolate

Perfect for cooking & baking!
Essence of roasted nuts and cappuccino inspire and empower as the Rare & Original Femmes de Virunga takes hold of you. The strong taste honours the strong women farmers lifting up lives in Virunga.

Preparation

Heat sugar and water to 118°C and stir in the egg white. Add this to the almond mass in 3 steps while stirring continuously. Put the macaron dough on a silicon mat, form as a heart.

Sprinkle cacao nibs on the macarons und let them get solid. Bake at 50°C for 5 Minutes. Then reduce to 140°C and bake for another 12 minutes. Leave to cool.

Bring the milk to a boil. Mix egg yolks and the remaining 15 g sugar to prepare a custard. Pour over the couverture and stir.

Beat the cream and mix under the ganache. Fill the mousse into silicon molds and freeze. Melt couverture and coat the macarons with it. Get the frozen mousse out of the mold and put on the macaron.

Decorate with rasberries.

Femmes de Virunga Chef’s chocolate buttons

Strong Dark Milk Chocolate

Perfect for cooking & baking!
Essence of roasted nuts and cappuccino inspire and empower as the Rare & Original Femmes de Virunga takes hold of you. The strong taste honours the strong women farmers lifting up lives in Virunga.

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